RECIPES: Recipe Details

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Parisian Fennel and Fig Bistro Burger

I have been cooking since I was 10 years old. It's always been a combination of the flavors of my different homes. This recipe is influenced by my birthplace of Montreal. In Montreal the French Influence is everywhere. I love to mix the savory and sweet, it makes the flavors pop. I recently came up with this flavor combination for a Tart I made for a Good Bye party for our friends, it was such a hit that I knew I had to use it for this contest. This contest has always intrigued me and I have been working hard on my grilling skills so that I could come up with this fabulous recipe to submit! Thanks for the opportunity. I love Sutter Home and I love Wine(must be the French influence)

Ingredients 

Onion, Fennel, Fig and Mustard Topping:
1/4 cup COLAVITA extra virgin olive oil
2 cups thinly sliced sweet onions
2 1/2 teaspoons fine sea salt, (divided ½ tsp. for topping and 2 tsps. for patties)
21/2 tablespoons fennel seeds, (divided 1 Tbls. for topping and 1 1/2 Tblsp. for patties)
2 tablespoons chopped sun dried Tomatoes in oil
¼ cup Fig and Ginger Jam or Fig Jam
3 Tablespoons GREY POUPON Dijon Mustard, divided(1 Tblsp. For topping and 2 Tblsps. For patties)
¼ cup cream cheese
Patties:
1 1/2 pound ground chuck
½ pound ground pork
½ cup finely chopped shallots
Vegetable oil for brushing grill racks
6 Brioche or French Hamburger Rolls, split
6 ounces good quality Goat Cheese, evenly divided
12 washed and dried Boston or Butter Lettuce leaves

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine the olive oil, onions, 1/2 teaspoon sea salt and 1 tablespoon fennel seeds in a 10-inch nonstick, fire-proof skillet, and place on the grill rack. Cook the onion-fennel mixture for about 15 minutes, stirring occasionally, until the onions are caramelized. Mix in the sun dried tomatoes, Fig Jam, 1 Tablespoon GREY POUPON Dijon mustard and cream cheese. Stir the sauce on the grill for a few minutes until mixture is thickened. Remove the pan from the grill and set aside. To make the patties, combine the chuck, pork, shallots, 2 teaspoons sea salt, 1 1/2 tablespoons fennel seeds and 2 tablespoons GREY POUPON Dijon Mustard in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. Place skillet back on the side of the grill in the last minutes of cooking patties to warm up onion topping. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers place 2 pieces of lettuce on each toasted roll bottom followed by a slice of goat cheese, place hot patty on top and spoon an equal amount of onion-mustard mixture over the meat. Add the roll tops and serve.